Lamb Dijon

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1/2 cup flour

1 teaspoon salt

1 teaspoon pepper

2 tablespoons vegetable oil

2 pounds lamb stew meat

6 new potatoes, cubed

1/4 cup Dijon mustard

1 tablespoon lemon peel, grated

1 tablespoon lemon juice

1/2 teaspoon rosemary

2 teaspoons garlic, minced

1/4 teaspoon red pepper flakes

14 1/2 ounces beef broth

10 ounces frozen green peas, thawed

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